Difficulty: 3/5
Dice the fresh red tuna and season with salt, pepper, and nutmeg. Set aside.
Select 8 beautiful Chinese cabbage leaves, blanch them, cool in ice water, pat dry, and set aside.
Cook the green beans and leeks until tender, then finely dice into brunoise. Set aside.
Grind the crab meat with salt and pepper.
In a bowl positioned over ice, whisk 1 whole egg plus 1 egg white with the thick cream. Gently fold in the seasoned tuna, diced country ham, chopped flat-leaf parsley, vegetable brunoise, and fava beans. Incorporate the port and adjust seasoning to taste.
Butter a porcelain terrine mold. Line it with the prepared cabbage leaves, allowing them to overhang the edges. Fill with the mixture and fold the leaves over to seal. Place in a water bath and bake at 150°C for 45 minutes.
Test doneness by inserting a trussing needle or knife blade—it should come out clean.
Cool completely before unmolding and slicing. Garnish each slice with fresh chives and diced tomatoes. Add a light drizzle of vinaigrette if desired.
Creation by Chef Hubert, a master of fine French cuisine.
